Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 3 x inch piece ginger, root, peeled, chopped
- 3 x garlic, cloves, chopped
- 3 x shallot, peeled, finely, minced
- 2 x kaffir lime, leaves, washed, julienned
- 3 x red bird chili, roasted, seeded, finely, minced
- 1/4 c. honey
- 1/4 c. tamari
- 1 tsp sesame oil
- 1 x juice of half a lime
- 1 lb hard tofu, sliced into 1/2-inch pcs Miso Broth
- 4 c. water
- 1/4 c. Kyoto red miso
- 1 stalk lemongrass, washed, split lengthwise Bowl Items
- 1 pkt enoki mushroom, snipped at the base, rinsed, patted dry
- 2 c. baby bok choy, cut into large pcs
- 1 sht toasted nori, cut into 1/2 inch strips
- 1/2 c. daikon, sprouts Noodles
- 1/2 lb udon noodles
- 6 c. water
- 1 tsp salt Cod
- 2 lb black cod, cut into 4 oz pcs
- 1/2 c. black sesame seeds
- 1 x salt and pepper, to taste
- 3 Tbsp. grape seed oil
- 1 tsp sesame oil
- 1 lb mushroom, shiitake, stem removed, halved if large
Direcciones
- Cod:In a bowl, add in the ingredients for the marinade ingredients, except tofu. Mix. Add in tofu and toss. Cover and chill for at least one hour.
- Rub cod with sesame seeds and season.
- In a medium sized pot, whisk the miso together with a small amount of the water. Whisk in the rest of the water.
- Take off the outside husk of lemon grass. Split the lemon grass down the middle. Add in it to the miso broth.
- Bring broth almost to a boil then immediately reduce heat to a low simmer. Simmer for 30 min.
- Heat a non-stick skillet. Add in 1 Tbsp. grapeseed oil.
- Remove tofu from marinade. Reserve marinade to drizzle over final dish.
- Sear tofu on both sides till well browned. Remove from heat. Cut into 1/2 inch cubes. Set aside.
- Heat saute/fry pan on high heat and add in remaining 2 Tbsp. of grapeseed oil and sesame oil.
- Add in fish flesh side down. Add in shitake mushrooms. Cook mushrooms and fish for about 8 min or possibly till fish is cooked through.
- Cook the noodles in salted, boiling water.
- Imagine the bowl is split into 5 wedge shaped sections.
- Place baby bok choy pcs in one section of bowl.
- Put shitake mushrooms in section beside the bok choy.
- Put udon noodles in section on other side of bok choy.
- Put enoki mushrooms in section beside shitake mushrooms.
- Put fish into last open section of bowl.
- Put tofu cubes into centre of bowl.
- Ladle broth into bowl till it is just under the contents of the bowl.
- Lay three strips of nori over the fish.
- Drizzle tofu marinade lightly over the dish and serve immediately. Daikon sprouts can be added as a complimentary garnish.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 571g | |
| Recipe makes 8 servings | |
| Calories 253 | |
| Calories from Fat 81 | 32% |
| Total Fat 9.4g | 12% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 604mg | 25% |
| Potassium 870mg | 25% |
| Total Carbs 14.9g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 11.23g | 7% |
| Protein 28.97g | 46% |
